Mama Leone’s Garlic Soup

Johnny West

Well-known member
Zuppa di Agilo alla Napolitana

1/4 cup olive oil
1/4 cup butter
4 slices of Italian bread, cut into cubes
8 garlic cloves, mashed
8 fresh parsley sprigs, leaves only, chopped fine
6 tbs dry red wine
5 cups beef or chicken broth, boiling hot
4 fresh eggs
1/2 tsp freshly ground pepper
1/4 cup freshly grated Parmesan cheese

Place olive oil and butter in a soup pot and heat. Add bread
cubes and garlic. Allow to cook to a golden color, but do not burn.
Add parsley and wine. Cover and cook for 1 minute, then add the
broth and bring to a boil. Break the egg shells, one at a time, and
drop each egg in separately Into the boiling broth. Boil for one minute,
then remove the pot from the heat. Add pepper and salt, if needed;
remember, broth and cheese contain salt. Ladle 1 egg with some of
the bread cubes into a hot individual soup bowl. Fill with broth and
sprinkle a spoonful of cheese over the top. Serve with a bottle of
Barolo. Serves 4.

Buon appetite!

Johnny West

Well-known member